Bacon & Ricotta Oven-baked Frittata
In this delightful and savory recipe, a luscious mixture of leeks, bacon, ricotta, and eggs come together to create a wonderfully creamy and flavorful dish. Baked to perfection, each square is a divine blend of textures and tastes, perfect when paired with a fresh salad and some crusty bread.
— Constant Cookbook
Ingredients
- a knob of butter
- 2 leeks , trimmed and sliced
- 8 rashers back bacon , fat removed and chopped
- 6 eggs , beaten
- 250g pack ricotta
- 100ml single cream
- small bunch chives , chopped
- salad and crusty bread , to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
- Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4 - 6
Nutrition
- Calories: 267 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.9 milligram of sodium
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